Slow cooked Bourguignon jackfruit in a rich wine broth
Bourguignon Jackfruit "Pot Roast" in a rich Cabernet Sauvignon broth, served with a warm dinner roll to dip in the sauce!
Bourguignon jackfruit "pot roast style" with a rich tasting wine sauce
A delicious and comforting meatless recipe that will appeal to the whole family. Jackfruit is an exotic fruit from India. Its texture is comparable to pulled meat. The addition of beans makes this recipe even more wholesome and satisfying. Have you tried my "Sloppy Joe Style" Pulled Jackfruit in BBQ Sauce recipe yet?
Slow cooked Bourguignon jackfruit, mushrooms, and beans in a rich wine broth.
Unlike beef, which has no fiber and is high in saturated fat, jackfruit is fat free, rich in vitamin C, and a good source of antioxidants that are beneficial for the immune system!
A delicious and wholesome plantbased dinner for better health, and a greener future
4 servings
Ingredients
2 cans (400ml) of jackfruit in brine, drained and the jackfruit rinsed thoroughly in water
2 tbsp. vegan or regular butter
8 French shallots, peeled
3 garlic cloves, peeled and crushed
3 medium-sized carrots, peeled, cut into small pieces
10-12 baby potatoes, whole or cut in half
1/2 tsp smoked paprika powder
225g mushrooms, washed and sliced
750ml vegetable broth or 500ml if using a slow cooker
4 tbsp tamari sauce
4 tbsp flour (wheat or gluten-free)
1 cup (250ml) of red wine (Burgundy, Cabernet Sauvignon, or other favorite wine)
1 bouquet of fresh herbs (sage, parsley, thyme, rosemary, etc.) tied with a kitchen string
2-3 bay leaves
7 drops of liquid smoke
2 tbsp Worchestershire sauce, vegan or not
2 cups (500ml) white beans, drained and rinsed thoroughly
A fiber rich and flavourful stew recipe
Preparation
Sponge your jackfruit pieces to remove as much moisture as possible. When your jackfruit is well patted dry, chop the pieces into bite size chunks. Remove the bulbs, the core, and the hard dense portions and discard them in the compost. You can also just use all of the jackfruit components if you are rushed for time.
In a large skillet, over medium high heat, melt 1 tablespoon of butter and caramelize the mushrooms. Add them to a large pot or a Crockpot.
In the same pan, add another 1 tablespoon of butter, the smoked paprika and sauté your jackfruit pieces, garlic, carrots and baby potatoes, so that they are golden brown. Then add these to your pot or your Crockpot.
Add the rest of the ingredients, to your pot or Crockpot ; beans, liquid smoke, Worchestershire sauce, soy sauce, red wine, flour, bay leaves and the bouquet of fresh herbs.
A. (for Crockpot instructions, go directly to step 5.B) Cook in your casserole, about 4 hours over low-medium heat. Supervise the cooking process occasionally, stirring gently, so that nothing sticks to the bottom.
B. If cooking in a Crockpot (slow-cooker), cook at low heat for 4-6 hours, stirring once.
When the kitchen smells like heaven, and the potatoes and carrots are well cooked, adjust the seasoning, and remove the bay leaves and the herb bouquet.
Serve with a lovely piece of bread so that you can dip it in the beautiful wine sauce.
A tasty meatless meal option, to enjoy with your loved ones, for better health and a healthier planet. Enjoy!